You won't miss it. If you ever decide to buy sherry (it lasts forever), buy regular dry sherry and not cooking sherry. Don't buy any "cooking" wine, in fact. It's got salt added to prevent people from drinking it plain (that was done during Prohibition).Oyster sauce beef without the broccoli. I've been putting off making it, but I think tonight I'll give it a try. Only problem is the recipe calls for cooking sherry and I don't have any, so I'll have to skip that.
You won't miss it. If you ever decide to buy sherry (it lasts forever), buy regular dry sherry and not cooking sherry. Don't buy any "cooking" wine, in fact. It's got salt added to prevent people from drinking it plain (that was done during Prohibition).
It was done specifically because chef's were drinking too much wine and becoming alcoholics or at the very least getting drunk and not cooking up to par. It is okay to use, but you have to really allow for the salt content. We used it in school but even though I don't drink wine at all, I always have at least a bottle each of red and white for cooking. I also have many liqueurs, rum (tarts), whiskey (BBQ sauce), etc. A good friend laughed when she was helping me unpack on our last move. She said for a non-drinker you have quite the bar! [emoji38]
Fridge-cleaning day and we didn't have many leftovers. I know! ~~~ I picked up a stuffed potato skin each when I bought some Braunschweiger at the store today. Wanted that to schmear on top of a thin slice of my very *ahem* sturdy rye bread that I baked the other day. German Pâté!
More chicken here. Mine is in the form of wings to be cooked indirectly on the Weber Kettle, with a few chunks of hickory wood to provide a subtle perfume.
CD